Pasta with Swiss Chard

4.5
(50)
39 Reviews
13 Photos

Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired pasta meal.

Submitted by JNADRIG
Updated on July 17, 2024
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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
2
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Ingredients

  • ⅓ pound whole wheat spaghetti

  • 2 tablespoons extra-virgin olive oil

  • 1 clove garlic, minced

  • 1 bunch Swiss chard, chopped

  • 1 teaspoon capers

  • 1 teaspoon lemon juice, or to taste (Optional)

  • salt and ground black pepper to taste

  • ¼ cup grated Parmesan cheese, or to taste

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook spaghetti uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

  2. Meanwhile, heat oil in a large skillet over medium heat. Stir in garlic; cook until softened, 1 minute. Add Swiss chard; cook and stir until chard stems tender. (You can use some of the hot pasta water and cover the pan to help steam the chard.)

  3. Stir hot spaghetti and capers into chard mixture; season with lemon juice, salt, and black pepper. Sprinkle with Parmesan cheese to serve.

77 home cooks made it!

Nutrition Facts (per serving)

453 Calories
18g Fat
62g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 453
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 20%
Cholesterol 9mg 3%
Sodium 444mg 19%
Total Carbohydrate 62g 23%
Dietary Fiber 12g 41%
Total Sugars 4g
Protein 17g 34%
Vitamin C 36mg 40%
Calcium 203mg 16%
Iron 5mg 27%
Potassium 615mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.